Talk about dressing for success. This puts a Cajun spin on cornbread dressing.
At a glance
8 to 10 servings
2 oz. bacon grease
1 medium onion, fine dice
1/2 pound Cajun Andouille sausage, medium dice
1/2 pint fresh shucked oysters
2 cups cream
1 bunch green onions, rough chop
2 extra large eggs
Leftover cornbread; a piece the size of a large cast iron skillet, crumbled
Salt and freshly ground pepper
Put bacon grease in a heated large sauté pan; add onion and sausage. Sauté until caramelized; remove from pan and put in large bowl. Add to the bowl the oysters, cream, green onions, eggs and cornbread. Add salt and pepper to taste. Mix well. Let sit for 30 minutes, then transfer to baking dish. Bake for 30 minutes at 350 degrees.
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